Eosinophilic Esophagitis Friendly Panzanella
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Learn more →Ingredients
4 servings
- 1 lb ciabatta or rustic country bread, cut into 1-inch cubes (about 6 cups)
- 3 tbsp olive oil, for toasting bread
- ¼ tsp salt, for toasting bread
- 1 ½ lb ripe tomatoes (about 4 medium), cored and cut into 1-inch chunks
- 1 english cucumber, halved lengthwise and sliced ½-inch thick
- ½ small red onion, thinly sliced
- ½ cup fresh basil leaves, torn
For the dressing
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 small garlic clove, finely grated
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup olive oil
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the bread cubes on a large baking sheet, drizzle with 3 tbsp olive oil, and sprinkle with 1/4 tsp salt. Toss to coat, then spread in a single layer. Bake for 10–12 minutes, turning once halfway through, until the cubes are golden and crisp on the outside but still slightly chewy at the center.
- 2
While the bread toasts, combine the tomatoes, cucumber, and red onion in a large mixing bowl. Toss with a pinch of salt and let stand for 10 minutes, until the tomatoes begin to release their juices.
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